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COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
Cleaning and
Clean and Maintain TRS512328
1. Maintaining Kitchen
Kitchen Premises
Premises
Prepare
vegetables Preparing vegetables TRS512384
7.
dishes dishes
Prepare egg
8. dishes Preparing egg dishes TRS512385
Prepare
9. starch dishes Preparing starch dishes TRS512386
Prepare
poultry and Preparing poultry and TRS512333
10.
game dishes game dishes
MODULE CONTENT
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Perform Mise’ en place
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes
Note: For UC # 1
Information Sheet 7.1-1
Equipment and Utensil Cleaning and Sanitation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Deffirentiate cleaning and sanitation
Enumerate the factors that affects the cleaning efficiency.
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 8 of
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52
Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
Explain the principles in cleaning and sanitizing. (include this in the
self-check questions)
Remember:
“soiled” particles
include
An acceptable food
manual method of
debris, saliva, oil,
cleaning and sanitizingwater
dust, equipment,
marks,
utensils and etc
tableware is to use a three-
compartment sink; To wash in the first
compartment with hot water and a detergent; Rinse in clean hot water in the
second compartment; and Sanitize in the third compartment, using an
accepted procedure.
The following are acceptable procedures of cleaning and sanitizing:
a. Tableware is to be washed, rinsed and sanitized after each use and
whenever subjected to contamination.
b. Food contact surfaces are to be washed, rinsed and sanitized after each
use and following any interruption of operations when contamination may
have occurred. When eggs are processed in a blender or similar mixing
machinery, the food container shall be disassembled, cleaned, rinsed, and
sanitized after each use.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
To enumerate the recipe standardization steps.
INTRODUCTORY STATEMENT:
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
2. Answer
Learning Objectives:
There are four methods for thawing frozen foods which are recognized as
safe:
o In a refrigerator
o In the microwave
o Under cool running water
Leafy greens from the farmers market, grocery store, farm or garden
should be stored at 35-40°F within two hours of harvesting or
purchasing.
Wash greens by separating leaves and soaking them in a bowl of cool
water for a few minutes. Drain the greens using a strainer or colander
and repeat this process. The goal here is dilution.
o Another technique is to presoak greens for five minutes in a
mixture of vinegar and water (1/2 cup distilled white vinegar per
two cups water), which should be followed by a clean water rinse.
This has been shown to REDUCE but NOT eliminate bacteria
contamination, and it may slightly affect texture and taste.
Drain leafy greens with a clean strainer or colander, then dry with a
clean towel or salad spinner. Salad spinners should be thoroughly
cleaned with warm soapy water after every use.
1. List the four methods for thawing frozen foods which are recognized
as safe.
2. …..
3. ….
* List the four methods for thawing frozen foods which are recognized as
safe.
1. In a refrigerator
2. In the microwave
3. Under cool running water
4. Cook From Frozen
* Give atleast Five (5) best ways to keep raw vegetables safe? NOT IN THE
OBJECTIVES
Students may answer these:
•Wash your hands with hot soapy water before and after preparing food.
•Clean your counter top, cutting boards, and utensils after peeling produce
and before cutting and chopping. Bacteria from the outside of raw produce
can be transferred to the inside when it is cut or peeled. Wash kitchen
surfaces and utensils with hot, soapy water after preparing each food item.
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 27
Preparing
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Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
•Do not wash produce with soaps or detergents.
•Use clean potable cold water to wash items.
•For produce with thick skin, use a vegetable brush to help wash away hard-
to-remove microbes.
•Produce with a lot of nooks and crannies like cauliflower, broccoli or lettuce
should be soaked for 1 to 2 minutes in cold clean water.
•Some produce such as raspberries should not be soaked in water. Put fragile
produce in a colander and spray it with distilled water.
•After washing, dry with clean paper towel. This can remove more bacteria.
•Don’t forget that homegrown, farmers market, and grocery store fruits and
vegetables should also be well washed.
•Do not rewash packaged products labeled “ready-to-eat,” “washed” or “triple
washed.”
•Once cut or peeled, refrigerate as soon as possible at 40ºF or below.
•Do not purchase cut produce that is not refrigerated.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify characteristics of good quality vegetables.
Select fresh vegetables
Fresh vegetables provide vitamins, minerals and fiber to help keep your body
healthy. To make sure that your vegetables are safe to eat, it is important to
know how to select good-quality produce.
Note:
Revise the content of the Information sheet based on the learning objectives.
NOT INCLUDED
Information Sheet 7.2-2
Vegetables as Addition in Menu Enhancement
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Know the tips in menu enhancement
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 32
Preparing
of 52
Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
Vegetables deserve center
stage because they're
amazing, delicious, colorful,
good for you and taste great,
too.
Mix and Match Colors,
Textures and Flavors
Enjoy a variety of veggies at
the same time to truly
showcase the wonder of a
veggie-powered plate.
Incorporating many different
veggies brings flavor, crunch
and a nutritious punch to
almost any dish.
Build a Menu: 5 Tips for Matching Side Dishes with Main Dishes
1. Think different.
The most obvious way to choose a side dish is to look at your main dish (pasta,
chicken, seared tofu) and choose something different. If you're making pasta,
go for a simple vegetable. Making steak? Go for something light. If you're
making stir-fry with rice, then it's probably not a good idea to also make a rice
salad. If much of the meal is dark, with rich, roasted flavors (braised short
ribs, French onion soup) balance it out with an acidic salad or vegetable. If
it's very light, like a fresh salad with cheese and fruit, add a little weight with
a hearty whole-grain bread or a cheesy gratin.
2. Think similar.
On the other hand, it's nice to pick a theme and carry it through dinner. For
instance, I often use lemon. So if I am making chicken with lemon, for
example, I may add lemon juice to a salad dressing, or lemon zest to the bread
I make for dinner.
3. Think seasonal.
The simplest way to pick a side dish.
4. Think complete meal.
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 33
Preparing
of 52
Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
The food groups offer a traditional way to put a meal together, of course, but
they really are helpful. The point is, think of the major food groups (meat,
starch, dairy, vegetables, fruit) and try to include no more than one dish from
each group
5. When in doubt, make a simple green salad.
It is the perfect accompaniment to almost any dish — pasta, soup, meat, even
grilled vegetables or a cheese sandwich.
1. What are the 5 tips for matching side dishes with Main Dishes for
menu enhancement.
* What are the 5 tips for matching side dishes with Main Dishes for
menu enhancement.
The five tips for matching side dishes with main dishes for menu
enhacement are:
1) Think different
2) Think similar
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify suitable seasonings of vegetables according to its kind.
Use this guide on how to match the right herbs and spices with the right
vegetables to make your most amazing meals yet.
Artichokes
Artichokes pair well with bay leaf, garlic, coriander, paprika and
parsley.
Beets
Beets are sweet and earthy. They pair well with spicy,
fragrant and warm herbs and spices. Use basil, caraway,
chives, cloves, coriander, cumin, dill, ginger, fennel,
allspice, sage, thyme and tarragon.
Broccoli
Broccoli, broccolini and broccoli rabe are all grassy and
verdant vegetables. You can use pretty much any herbs
and spices with them and not go wrong. They pair best
with basil, chives, curry, dill, garlic, ginger, marjoram,
oregano, red pepper flakes, rosemary, sage, tarragon and
thyme.
Brussels Sprouts
These little tiny cabbages are so cute and so delicious,
especially baby sprouts. It’s not their fault that so many
people cook them wrong and they end up gray, mushy and
smelly. Pair Brussels sprouts with caraway, garlic,
marjoram, mustard, nutmeg, oregano, parsley, rosemary
and thyme
Cabbage
Cabbage has a mild flavor so it can really use some help
with herbs and spices. Try flavoring cabbage with bay leaf,
caraway, chives, coriander, curry, dill, fennel, garlic,
ginger, marjoram, mint, nutmeg, parsley, and thyme.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Discuss different methods of cooking vegetables
1. Raw Veggies
Sometimes the best way to enjoy vegetables is to not cook them at all. Of
course, not cooking veggies doesn’t mean you have to just eat them plain like
a rabbit. Enjoy all sorts of greens and other vegetables in refreshing salads
tossed in amazing dressings. Make soups in the blender or noodles out of
squash. There are plenty of ways to prepare raw vegetables with marinades,
sauces, herbs and spices and turn them into a beautifully composed dish.
2. Boiling Veggies
Boiling is an easy and fast way to get crisp, bright veggies, though you need
to do it right or they could end up gray and mushy with no nutrients left inside
them. The key is to make sure the vegetables spend the minimum amount of
time necessary in the boiling water. Hearty vegetables like broccoli, green
beans and cauliflower are good choices for boiling. To boil vegetables, simply
bring a pot of water to a boil, add salt, and add your veggies.
Steps/ Procedure:
1. Mise’ en place
2. Apply the different methods of cooking vegetables;
CRITERIA YES NO
Grilling Vegetables:
8. Follow the proper method in grilling vegetables?
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Know and understand the techniques in food presentation
E ating with the eyes. What a strange expression when we know that we
obviously eat with our mouth! Vision is the sense that makes us look
insistently. This is the sense that reveals envy. The presentation of the dish
becomes a paramount importance.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Know why maintaining safe and hygiene is important in workplace
All workplace environments need to be hygienic and safe for employees and
visitors, even those which are not involved in the production and handling of
food and personal products. Implementing a workplace hygiene policy is an
effective way to ensure that all employees follow the same standards. Below
are some key areas your workplace hygiene policy should address.
1. Personal hygiene.
Personal hygiene refers to the cleanliness, appearance and habits of
employees, which can occasionally be a sensitive issue for managers and
business owners. An official policy helps to ease any awkwardness by
establishing precisely what is expected from employees. Criteria may include
showering, using deodorant or perfume, grooming facial hair and hair-
The five (5) reasons why you need to take workplace hygiene seriously are:
1. To make employees stay
2. To give your company a good image
3. To stop the spread of bacteria and viruses
4. To prevent illness in the office
5. To prevent incidents of slips, trips, and falls
INTRODUCTORY STATEMENT:
SLICING
The first time you picked up a knife and cut a vegetable you most likely used
this technique without even realizing it. It’s very easy, you simply slice your
vegetable into flat, round discs. The width of the slice depends mainly on what
you’re cooking but also on your likes. Common vegetables cut in this
technique include onions, tomatoes and potatoes.
CRUSHING
This is a technique that is used to crush foods like garlic and ginger, and it is
best accomplished by using a flat surface like a walnut cutting board and
using a large blade to press downward on the food.
Suggestion:
Steps/ Procedure:
1. Mise’ en place
2. Choose fruit vegetables ie. (potato, carrots, ginger) and leafy ie.
(cabbage, spinach, lettuce)
3. Apply the vegetable cutting techniques
CHIFFONADE (SHREDDING)- start off with one of the easier cutting
styles around, this technique is most commonly used as a way to
cut leafy vegetables into small pieces that are easy to chew. Simply
pile up some pieces of the vegetable being used and cut them into
long, thin strips that aren’t too thick.
JULIENNE (MATCH STICK CUTS)- referred to as “the matchstick
cut,” this particular style is one of the most complicated cutting
techniques as you’re required to cut each piece into the same sizes.
A julienne cut is when you cut your vegetable into long, rectangular
pieces that appear square when you’re looking at it head on.
BRUNOISE (FINE DICE)- if you’ve got the Julienne technique
mastered, then this technique should be a breeze. Simply line up
the vegetables you’ve cut into Julienne slices then, using your
knuckles as a guide, cut approximately 1/8-inch cubes from the
stick.
MACEDOINE (LARGE DICE)- cut the vegetables and fruits into big
cubes.
SLICING- simply slice your vegetable into flat, round discs.
CRUSHING- this is a technique that is used to crush foods like
garlic and ginger
Assessment Method:
CRITERIA YES NO
Did the trainee…
1. Follow the proper cutting techniques of Chiffonade
2. Follow the proper cutting techniques of Julienne
3. Follow the proper cutting techniques of Brunoise
4. Follow the proper cutting techniques of Macedoine
5. Follow the proper cutting techniques of Slicing
6. Follow the proper techniques in crushing
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Explain the guidelines in food plating/presentation
Appreciate the guidelines in food plating/presentation
INTRODUCTORY STATEMENT:
Things to Remember Before You Begin Plating Food
Before you begin preparing your dish, you should consider the kind of cuisine
you're serving. Are you making a hearty steak dinner, or are you preparing a
delicate side dish or appetizer? You can't start building your plate until all of
your flavors are finalized, so it's wise to have your ingredients prepared before
you begin the actual plating process.
Additionally, you'll want to consider portion sizes before you begin plating. To
do so, focus on balancing your protein, carbohydrate, and vegetable to create
a nutritionally balanced meal. Ultimately, carefully placed ingredients create
art, but presentation should never overshadow taste.
Guidelines for Plating Food
1. Choose the Perfect Plate
Selecting the right plate for your meal is key to attractive food presentation.
Here are some things to keep in mind:
Choose the right plate. One way to conceptualize plating is to think of
yourself as an artist, the plate as your canvas, and the food as your medium.
Choose the right size plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions
don't look too small.
Choose a complementary plate color. The color of your plate is also
significant. White plates are popular because they create high contrast and
provide a neutral background for your colorful creations. Utilize white space
by thinking of the rim as your frame, and consider using the rule of thirds to
highlight your plate's focal point(s). When applied to cooking, the rule of thirds
prescribes placing the focal point of your dish to either the left or right side of
the plate, rather than the center.
2. Placing Your Ingredients
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 69
Preparing
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Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
Here are a few of the most important aspects to consider as you build your
dish:
Plate with a clock in mind. As you begin plating your ingredients, picture
the face of a clock. From the diner's point of view, your protein should be
between 3 and 9, your starch or carbohydrate from 9 and 12, and your
vegetable from 12 and 3.
Use moist ingredients as your base. Another rule of thumb is to plate moist
or runny ingredients first, as they tend to move during delivery if they aren't
held down by other foods. One way to anchor runny ingredients is by placing
other foods on top of them. For example, you can angle sliced meat or
vegetables against purees and mashed vegetables.
Serve odd amounts of food. If you're serving small foods like shrimp,
scallops, or bite-sized appetizers, always give guests odd quantities. Serving
7 brussels sprouts instead of 6 creates more visual appeal, and diners will
also perceive that they're getting more food.
Place food to create flavor bites. Essentially, flavor bites are forkfuls of food
that combine all of the ingredients in your dish into one bite. Creating flavor
bites is the perfect accompaniment to creative plating as it pleases both the
eye and the taste buds.
Don't overcrowd your plate. Be sure to never overcrowd your canvas, and
keep it simple by focusing on one ingredient - usually the protein. Finding a
focal point also ensures that the accompanying ingredients will play a
complementary, supporting role.
3. Pay Attention to the Details
As you plate your dish, you'll also want to pay attention to the details:
Think about color and contrast. One of the best-kept secrets to beautiful
plating is paying close attention to the details. While your focus will obviously
be on the protein, considering how the other elements of the plate create color
and contrast is also very important.
You can create a beautiful background for your plate by adding green
vegetables or brightly colored fruits as accent points. Similarly, try to pair
ingredients with complementary colors as this will further enhance your
dish's visual appeal.
Create height on your plate. Another way to catch your guests' eyes is to
utilize the power of height. While compactly stacking ingredients isn't as
popular as it was 5-10 years ago, creating a tall plate can go a long way
towards enhancing visual appeal.
Garnishing kits come with everything you need to garnish all of your signature
dishes, including plating wedges, tongs, squeeze bottles, and brushes.
Molds
Molds are also very important when plating food. By cutting ingredients to a
specific shape and size, you'll provide visual appeal and keep your plate tidy.
Ring molds also help you develop height and structure when stacking
ingredients.
Plating and Precision Tongs
Last but not least, you'll want to have precision tongs on hand for placing
garnishes or small, delicate foods. Many tongs also feature micro-serrations
for improved grip and stability.
Plating Wedges
Plating wedges come pre-cut with flat, round, or pointed edges and are perfect
for smearing sauces and other soft ingredients into designs on your plate.
Shavers
Shavers work well when shaving or grating chocolate, hard cheeses, or soft
vegetables on top of your finished creations.
Spoons
You'll also want to have a variety of spoons on hand. Saucier spoons help you
drag smears of sauce across your plate, and you can also choose a utensil
with a tapered bowl that's perfect for drizzling and pouring. Additionally,
slotted spoons quickly separate solids from liquids as you complete your
presentation.
Steps/ Procedure:
1. Mise’ en place
Assessment Method:
CRITERIA YES NO
Did the trainee…
1. Choose the perfect plate
2. Choose the right plate
3. Choose the right size of plate
4. Choose a complementary plate color
5. Plate with a clock in mind
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Understand the importance of safety food handling practices
Know safe food handling tips
Food Hygiene
Food hygiene are the conditions and measures necessary to ensure the safety
of food from production to consumption. Food can become contaminated at
any point during slaughtering or harvesting, processing, storage, distribution,
transportation and preparation. Lack of adequate food hygiene can lead to
foodborne diseases and death of the consumer.
Wear:
A clean apron
Gloves
Hairnet
Closed-in shoes to protect your feet, in case of hot spills or breakages.
Shoes with slip-resistant soles, to stop you from slipping on hot
spillages, etc.
Do not:
Use your apron to wipe your hands on.
Cook in loose fitting clothes.
Work in the kitchen in soiled clothing.
Work surfaces
Make sure that work surfaces and equipment are visually clean, this goes a
long way towards ensuring that they are free from high levels of harmful
bacteria.
Clean as you go
Train yourself to 'clean as you go', for instance cleaning up any spillages
immediately.
CBLMs Document No.
Cookery NC II Date Developed: Issued by:
October 2013 Page 84
Preparing
of 52
Vegetbales Developed by:
Dishes DESIREE S. ESPEJON
Revision No:
Plates
Never place cooked food on a unwashed plate that had previously held raw
meat, poultry, or seafood.
Food labels
Take the time to read product labels very carefully, and look for advisory
statements like ‘may contain ingredient X’.
Ovens
Close oven doors straight after removing or adding food items.
Cutting boards
Use separate cutting boards, dishes, utensils and cooking equipment for
vegetables, raw meat and cooked meats.
Plates
When handling plates and trays do not touch eating surfaces with fingers.
Jewellery
Do not wear any watches, rings, bracelets or other jewellery when working
with food. Germs can hide under them or just as worse they could accidentally
fall off into the food.
Mitts
Use oven mitts when taking hot dishes from an oven or microwave. Do not
use a wet oven mitt, as it can present a scald danger if the moisture in the
mitt is heated.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: